Ramps. So new, So cutting edge!!
When I create a recipe that I really enjoy, I like to make it again to see if it is just as good the second time around. I made tomato cous cous the other night. I really enjoyed it. I also had half a can of the San Marzano tomatoes left, and I wanted to use them before I forget that I had them and they go bad. I followed the same recipe and it came out really yummy. The only change that I made was the addition of the ramps that I purchased in New Paltz. Ramps is a cross between a vegetable and an herb. It is a cross between a scallion and wild garlic. They added a nice flavor. I really do enjoy the ramps. I know they are seasonal, but I am sure that once they become popular the public will see more of them. Some scientist will probably figure out a way to grow them all year long. I must say that it is a wonderful feeling to cook with a vegetable or an herb that is so new and current. It is wonderful to say that I have cooked ramps three ways, and so many people have never even heard of it. I feel as if I am cooking on the cutting edge of a new product. It is so exciting to be formulating new recipes with the ramps. I will be making and posting my new recipes using the ramps in the days to follow. Stay safe my fans and Bon Appetit.